肉骨茶 Bak Kut Teh Soup

肉骨茶 

又想念家乡味了…肉骨茶Bak-Kut-Teh (福建语) 是马来西亚的美食之一, 是一道以中药与肉骨或是任何肉类煲成的汤底, 其独特的风味叫品尝过它的总会三不五时地对它念念不忘!

肉骨茶

{材料} 肉骨茶香料1包, 排骨500克(可用其他肉类如鸡), 大蒜3粒, 水6大碗/1500毫升, 香菇2朵(浸软,对半切), 肉丸5粒(对半切), 金针菇 1 包与腐竹适量(浸软,切小块状)

{调味料} 黑酱油1大匙, 酱油5大匙, 蚝油1茶匙, 米酒1茶匙, 盐适量.

{做法}

1. 排骨过沸水后沥干备用.

2. 将水煮沸后,加入肉骨茶香料与蒜头以大火煮30分钟后加入排骨/肉类和大蒜用小火煮至肉软, 至少要一小时半.

3. 然后, 调入调味料与其它配料用慢火煮至沸即可.

***配料可以自行增加如玻璃生菜/油墨菜, 猪肚, 鱼鳔等.

Bak Kut Teh Soup

{Ingredients} Bak Kut Teh Mix x 1 packet, pork ribs or meat x 500g(chicken or other), whole garlic x 3, water x 6 bowls or 1500ml, mushroom x 2( soaked till tender, cut into half), meat ball x 5 (cut into half), enoki mushroom x 1 pack and some bean curd sticks(soaked till tender and cut into preferred size)

{Seasonings} Dark soy sauce x 1 tbsp, light soy sauce x 5 tbsp, oyster sauce x 1 tsp, rice wine x 1 tsp, salt according to taste.

{Method}

1. Pork ribs blanch over boiling water and drain, set aside.

2. Bring 6 bowls of water to boil, add in bak kut teh mix and garlic to cook under high heat for 30 mins, then add in pork ribs/ meats and garlic and cook under low heat until ribs / meats tender, approximately 1 and half hours.

3. Lastly, season with seasonings and add in balance ingredients and bring to boil. Ready to serve.

*** Ingredients can add according to personal preference like iceberg lettuce, pig stomach, fish maw, etc.

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